Description
This hearty Italian Meatball & Orzo Soup combines tender homemade meatballs, delicate orzo pasta, and fresh vegetables in a savory chicken broth infused with Italian seasoning. Perfect for a comforting meal, this soup balances protein, greens, and carbs with a rich tomato base and is easily made on the stovetop.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Soup Base & Vegetables
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 stalks celery, diced
- 2 carrots, sliced
- 8 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1 cup orzo pasta
- 2 cups fresh spinach
- Additional Parmesan cheese for serving
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, grated Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, and salt and pepper. Mix thoroughly until well combined to form the meatball mixture.
- Shape Meatballs: Form the mixture into small meatballs, approximately the size of a tablespoon each, ensuring they are evenly sized for uniform cooking.
- Brown Meatballs: Heat olive oil in a large pot over medium heat. Add meatballs in batches to avoid overcrowding, cooking them until they are browned on all sides. Remove browned meatballs and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, diced celery, and sliced carrots. Sauté for 5-7 minutes or until the vegetables are softened and fragrant.
- Add Broth and Seasoning: Pour in the chicken broth and the can of diced tomatoes with their juice. Stir in the dried Italian seasoning. Bring the mixture to a simmer.
- Simmer Meatballs: Return the browned meatballs to the pot. Simmer gently for 10-15 minutes to ensure the meatballs are cooked through and flavors meld.
- Cook Orzo: Stir in the orzo pasta and cook for about 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Add Spinach: Mix in the fresh spinach leaves and stir until they are wilted and evenly distributed throughout the soup.
- Adjust Seasoning: Taste the soup and add additional salt and pepper if needed to suit your preference.
- Serve: Ladle the hot soup into bowls and garnish with extra grated Parmesan cheese before serving for added richness.
Notes
- To make the meatballs more tender, avoid overmixing the meat mixture.
- Breadcrumbs can be substituted with gluten-free crumbs to make the soup gluten-free if desired.
- For a spicier version, add a pinch of red pepper flakes when sautéing the vegetables.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes for up to 2 months.
- If the soup thickens too much upon standing, add a little extra chicken broth or water when reheating.
